Green Bean Gratin with Cherry Tomato Confit and Macadamia Nuts

Method

1. Preheat oven to 190◦C (170◦C fan). In a food processor, pulse the bread to fine crumbs. Reserve 1/2 cup of breadcrumbs on a large baking tray and discard any remaining crumbs. Pulse the nuts for 10 seconds, or to fine crumbs. Mix bread crumbs and nuts on baking tray then toast them in the oven, stirring occasionally, for about 8 minutes, or until golden. Set aside.
2. Meanwhile, bring a large saucepan of water to the boil over high heat. Add the beans and cook for 4 minutes, or until bright green and just tender. Drain and place beans in large bowl of iced water to cool completely. Drain well, pat beans dry then place in a large bowl.
3. Heat a medium saucepan over low-medium heat. Add the oil then shallots and cook for 2 minutes, or just until tender and pale golden. Add the capers and lemon zest and cook for 2 minutes, or until heated through and fragrant. Stir in the extra-virgin olive oil and lemon juice. Add the cherry tomatoes and cook for about 1 minute, or until just warm. Remove from heat.
4. Add the tomato mixture and parsley to the green beans in the bowl, then season with salt and pepper and gently toss to coat. Transfer mixture to a 23 cm x 23 cm baking dish. Sprinkle breadcrumb mixture over and bake for 12 minutes, or until heated through.